by Tim Mount, CN, CCMH
As we know, our food has been depleted, hybridized, commercialized, and chemically sprayed to the point of offering a fraction of the nutrient density as compared to a century before. I recently subscribed to a CSA (Community Supported Agriculture) in Austin, TX and it only took one bite of a freshly picked carrot to recognize the astronomical difference in quality compared to an organic carrot I bought at a grocery store. I thought, “This is what a carrot really tastes like!”
A huge industry has evolved to fill the void created by agricultural corporations. As the years go by and our food turns into flavorless cardboard, a person is forced to consume more and more supplements just to feel well and receive all of the nutrients required for living a vibrant life. As a “hippie pill popper” I’ve adapted and – excuse my boasting – developed the ability to swallow a handful of supplements in a single gulp (check out this video for proof). But I certainly don’t look forward to adding another capsule to my regimen! Anything I can do to expand the nutritional value of my foods is a welcome change. Fortunately, creative chefs are partnering with innovative companies to pioneering the march towards functional foods and nutritionally-enhanced recipes.
Chef Charles Chen (check out charleschen.tv) is a part of a new breed of culinary artists that incorporate supplements into mouth-watering recipes. Most people, including myself, are initially skeptical that adding a supplement will not affect the taste of a dish, never mind help improve the flavor. It wasn’t until I tried Chef Chen’s amazing creations at this year’s EXPO West trade show that I was convinced. Particularly memorable was a zucchini pasta with a blended seed-based sauce that featured NeoCell’s Derma Matrix powder to add a creamy texture.
The days of choking down bitter tasting, gritty smoothies appear to be limited! Let’s all jump on the nutritional bandwagon and redefine “health food” one delicious bite at a time.